When asked, “what is your favorite food?”, are you likely to answer with an enthusiastic, “SALAD, of course!”? I think not.
My answer: Sushi. Or pizza.
So why is salad so disliked? Well, it may be our tendency as a nation of calling roughly chopped up iceberg lettuce with a couple of tomato wedges and too-thickly sliced red onion a “salad.” (if you have ever been to any sub shop in New England, you will know what I’m talking about). Or, it may be the lack of nutritional variety in salads, such as adding proteins and fats to make it more satisfying and tasty.
Or, it may be the dressing!
Making homemade salad dressing has been a life-changer for me. It beats bottled every single time. I no longer eat salads because I should, but because I want to! I crave them. In an effort to make homemade dressings with clean, whole ingredients, I started with mayo-free ranch dressing, and have now made this miso sesame ginger dressing (adapted from The Lean Clean Eating Machine).
I am in salad heaven (which isn’t as good as sushi heaven, but is still pretty great).
This dressing packs a ton of flavor and nutritional punch- the sesame and ginger pair together so well, it’s made tangy by the lime juice and vinegar, and emulsified by the miso, which adds a salty, peanuty flavor to the dressing. (Miso is wicked good for you, and can be found at Whole Foods.)
And even though this post is mostly about the dressing, I’ll share the bomb-dot-com B.O.S (big ol’ salad) I made this week for lunch (I try to bring a veggie-packed snack or lunch to work on most days, usually in the form of a B.O.S. or a wrap).
I made one batch of this dressing on Sunday and packed individual salads in small containers for both me and Zach so I could grab one and go during the week. If you are taking a salad to work, do yourself a favor and pack the dressing separately (this will prevent a soggy pile of vegetables and instead ensure a refreshing, crisp salad). Rubbermaid makes small, 1/2 cup sized containers that seal tight for no leaks and is the perfect size for a generous helping of dressing (I never skimp on salad dressing).
The big ol’ salad was Asian-inspired (like the dressing), and it was sooooo tasty and hearty. I had a ton of vegetable leftovers from making Vietnamese noodle bowls (bún) earlier this week (I usually base my big ol’ salads around what I have around, rather than buying things specifically for it, adding things like leftover roasted veggies, roast chicken, hard-boiled eggs, or tuna). The base of this B.O.S. was romaine lettuce (chopped finely) and baby spinach, with pea shoots, sliced and quartered cucumbers, grated carrots, and some frozen corn I had leftover from shepherd’s pie a while ago. I fried some tofu as well for the noodle bowls, so I added that to the mix as well. On another day, I made a quick B.O.S. with baby spinach, almonds, avocado, and pea shoots (please excuse the quality of the photo above; it was taken with my iPhone at my school, florescent lights and all).
Yum, this was so delicious and definitely gave me a lot of energy during the long, hard work days this week!Print
Miso Sesame Ginger Dressing
This dressing packs a ton of flavor and nutritional punch- the sesame and ginger pair together so well, it’s made tangy by the lime juice and vinegar, and emulsified by the miso, which adds a salty, peanuty flavor to the dressing.
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 10
- Peel ginger using the back of a spoon.
- Option 1: grate ginger into a small bowl and add other ingredients. Whisk to combine.
- Option 2: add all ingredients to a food processor and blend together until smooth.
This dressing can be kept in the fridge for about one month.